Asian Food Network HD

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Nowadays, when scanning QR Code to make order is popular, the traditional teahouse 'Central Restaurant' in Sham Shui Po still has some dim sum cart.

The old street snack of Fried Shredded Radish Cake has almost disappeared, and those who want to eat it can only go to Lau Fau Shan on weekends in winter.

In this upbeat travel and cook series, MasterChef Australia winner, cookbook author, and foodie Diana Chan goes back to her roots in a trip across Malaysia.

Justine starts her morning at Lau Sum Kee, one of Hong Kong's last wonton jook-sing noodle houses.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

When it comes to laksa, one of Singapore's national dishes, Katong Laksa sets the gold standard.

In the heart of Katong Shopping Centre, two bakeries are locked in a battle over banana pie.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Paying a visit to an African-Australian owned and operated farm, Thanh unearths some of the secrets behind this emerging vegetable that is very popular internationally.

Drying persimmons is a Korean culinary method that takes months. Thanh follows the epic journey the persimmon takes from farm, into a Korean kitchen and on to his plate.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Hosts Bryan, Herman and Chef Melvyn embark on a road trip to Malaysia in a food truck for a culinary exchange between Singapore and Malaysia.

Hainanese chicken rice, one of Singapore's national dishes, was popularized by the famous Swee Kee Chicken Rice at Middle Road in the 1950s and 1960s.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

After 13 years away, Poh returns to Kuala Lumpur to rediscover the flavors that shaped her. From the historic streets of Kampung Baru to a traditional family home.

Luke Nguyen circumnavigates southern India, discovering the sounds, colours and cuisines of the region, meeting local cooks and chefs.

Drying persimmons is a Korean culinary method that takes months. Thanh follows the epic journey the persimmon takes from farm, into a Korean kitchen and on to his plate.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

Maximum Foodie showcases the rich tapestry of global cuisine; from featuring top chefs, to chasing exotic ingredients.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Hainanese chicken rice, one of Singapore's national dishes, was popularized by the famous Swee Kee Chicken Rice at Middle Road in the 1950s and 1960s.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

The Brundidge motto is, 'Happiness is a choice,' and it is a choice they try to make every day.

For the Beevas family of Minneapolis, food is healing in every way, and they're known for serving and sharing food with the people in their community.

The group visits Yueyang, sampling local lake-region cuisines and snacks, with an emphasis on freshwater ingredients.

Ji Xiang Confectionery is one of the oldest and most popular ang ku kueh sellers in Singapore,with faithful crowds thronging its Everton Park shop over the last 35 years.

Aunt Tid cooks sticky bamboo rice using a traditional method. Despite modernization, she remains steadfast in her ancient approach.

After the sudden death of her husband Joseph -- a missionary who cooked with heart and purpose -- Kim is left without his most treasured recipe.

When celebrated fine-dining chef Stefan Liau died unexpectedly, he left behind more than a grieving wife -- he left behind a dish no one else knew how to make.

Paying a visit to an African-Australian owned and operated farm, Thanh unearths some of the secrets behind this emerging vegetable that is very popular internationally.